Jose Sibayan Degrades its Sanitary Rating

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Warning**

Basic - Plumbing system in disrepair. Hot water pump wire not functioning properly. **Warning**

Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**

High Priority - Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit for 15 seconds. Chop chicken 148° **Warning**

Intermediate - Hot water not provided/shut off at employee handwash sink. **Warning**

Intermediate - Manager lacking proof of food manager certification. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. **Warning**

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. **Corrected On-Site** **Warning**

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.

Basic - Cutting board has cut marks and is no longer cleanable.

Intermediate - Accumulation of food debris/grease on food-contact surface. (Grill)

Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.

Intermediate - No metal stem-type thermometer provided to measure temperature of food products.

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.

Critical - Required consumer advisory for raw/undercooked animal food not provided.

Critical - No conspicuously located thermometer in holding unit. Reachin cooler.

Critical - No drainboards or equivalent provided for soiled items and/or air drying cleaned items.

Critical - Observed interior of reach-in cooler soiled with accumulation of residue build up. White cooler

Cleaned and sanitized equipment, utensils, linens or single-service not properly Separated from hand sink. Suggested splash guard to separate by next routine inspection.

Critical - No handwashing sign provided at a handsink used by food employees.

Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR?#ontracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.